Have you had a chance to try the Gruyere, roasted red pepper egg bites at Starbucks? They are all the rage and I absolutely love the flavor profile. I’ve recreated their egg bites at home using a Sous Vide. Let me tell you…they are a delicious breakfast!
I know not everyone has a Sous Vide (you should seriously consider getting one) and you can get the same delicious flavor from this quiche. Because I absolutely adore the flavor combination I experimented and created this quiche recipe that is a perfect light meal for dinner.
This quiche was a home run! Cheesy and creamy with a touch of sweetness from the roasted peppers. It was insanely good!
I made the pie crust from scratch and I’ve included instructions for how to do it below, but you could easily use a frozen pie crust if you have one on hand.
I encourage you to give making a pie crust from scratch. It’s a lot easier than you might think! It will take you about 10 minutes to make it and there is such a great feeling of accomplishment when you pull this quiche out of the oven and you can say you made it completely from scratch with your own two hands.
Start by making the crust.
In a mixing bowl combine flour, shortening and salt. Use a pastry cutter to cut the shortening into the flour until the shortening resembles small peas.
Add ice cold water and mix into the dough until it comes clean from the sides of the bowl. Form into a ball.
Sprinkle your work surface with flour and gently roll out dough until it is about 2 inches larger than your pie pan.
Gently lift dough into pie pan and tuck excess dough under and crimp edges together along the rim of the pie pan.
Set aside while you prepare the ingredients for the filling.
In a mixing bowl combine, eggs, cream, milk, nutmeg, salt & pepper. Whisk together until frothy. I use heavy cream and milk but I have also used all milk or a combination of milk and 1/2 & 1/2. Use whatever you happen to have in the fridge. Heavy cream is my favorite, it makes this a rich, decadent delight.
Roughly chop roasted red peppers. Pat them dry with a paper towel to remove excess moisture.
Place 1/2 the shredded cheese in the bottom of the pie pan.
Top with the chopped roasted red peppers and then top with the remaining shredded cheese.
Pour egg mixture over the cheese and roasted red pepper filling. Sprinkle with grated Parmesan cheese.
Place a pie rind on pie to protect the edges from burning as it bakes or use strips of foil to cover the edges of the pie crust.
Bake quiche in a 425 degree oven for 15 minutes, then reduce heat to 325 degrees and continue baking for an additional 50-60 minutes until center of the quiche is firm and doesn’t jiggle when you shake the pan.
Remove quiche from oven and allow to rest for a minimum of 20 minutes before cutting into it and serving.
Serve with a tossed green salad to round out the meal.
Gruyere & Roasted Red Pepper Quiche
Equipment
- 9 inch pie dish
Ingredients
For Crust:
- 1 cup flour
- ⅓ cup shortening
- ½ tsp salt
- 2-3 tbsp cold water
For the filling:
- 8 oz Gruyere cheese, shredded
- 8 oz Mozzarella cheese, shredded
- 8 oz Cheddar cheese, shredded
- 8 oz roasted red peppers, roughly chopped
- 4 large eggs
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 tsp salt
- ½ tsp freshly ground pepper
- ¼ tsp ground nutmeg
- 2 tbsp grated Parmesan cheese
Instructions
For the crust:
- In a mixing bowl combine flour, shortening and salt. Use a pastry cutter to cut shortening into the flour until the shortening resembles small peas.
- Add ice cold water and mix into the dough until it comes clean from the sides of the bowl. Form dough into a ball.
- Sprinkle your work surface with flour and gently roll out dough until it is about 2 inches larger than your pie pan.
- Gently lift dough into pie pan and tuck excess dough under and crimp edges together.
- Set aside while you prepare the filling.
Prepare the filling:
- Preheat oven to 425° F.
- In a mixing bowl, whisk together, cream, milk, eggs, nutmeg, salt & pepper.
- Layer ½ the cheese into the bottom of the pie crust.
- Using a paper towel pat red peppers dry, removing as much of the excess liquid as you can.
- Spread the chopped roasted red peppers in an even layer over the cheese in the pie crust.
- Top roasted red peppers with the remaining Gruyere, Mozzarella and Cheddar cheeses.
- Pour egg mixture evenly over the cheese/red pepper filling in the pie crust.
- Sprinkle the top evenly with Parmesan cheese.
- Bake in the 425° oven for 15 minutes, then reduce heat to 325° and continue to bake for another 50-60 minutes or until center of the quiche is no longer jiggly when you shake the pie pan back and forth.
- Let quiche rest for 20 minutes before cutting into it and serving.
Notes
You are in for a real treat!!! This is the perfect light supper on a warm summer’s evening!
Did You Make This?
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